Stuffed Green Peppers

• 6 green bell peppers (4 lobes on bottom)
• 3/4 pounds lean ground beef
• 1 small onion, chopped
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon chopped fresh basil (optional)
• 1 tablespoon chopped fresh thyme (optional)
• diced jalapeno pepper (optional)
• chopped ripe olives (optional)
• 1/4 teaspoon ground red pepper (optional)
• 2 1/2 large tomatoes, chopped
• 1 cup cooked rice
• 1/2 cup shredded cheddar cheese

Heat oven to 350 degrees F.

Cut off tops of peppers. Remove seeds and membranes. Cook 5 minutes in boiling water to cover. Drain.

Cook beef and onions in large skillet over medium-high heat, until meat is browned. Drain fat. Stir in Worcestershire sauce, salt, and pepper. Add tomatoes and rice. Stir well.

Arrange peppers in 13x9 baking dish. Spoon filling into peppers. Bake until peppers are tender and heated through, 35 to 40 minutes.

Top with cheese; return to oven just until cheese melts, about 2 minutes.

• source: Daily Camera
• keywords: ground beef